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| 1 1/4 Cup | Graham Cracker Crumbs |
| 1/4 Cup | Sugar |
| 1/4 Cup | Butter, melted |
| 24 Oz. | Cream Cheese, softened |
| 14 Oz. | Sweetened Condensed Milk (not evaporated milk) |
| 15 Oz. | Pumpkin |
| 3 | Eggs |
| 1/4 Cup | Maple Syrup |
| 1 1/2 Tsp. | Ground Cinnamon |
| 1 Tsp. | Ground Nutmeg |
| 1/2 Tsp. | Salt |
| 1 Cup | Whipping Cream |
| 3/4 Cup | Pure Maple Syrup |
| 1/2 Cup | Chopped Pecans |
| - | Whipped Cream ( optional ) |
| - | Chopped Pecans ( optional ) |
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| 1. |
Preheat oven to 325 degrees. |
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| 2. |
Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. |
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| 3. |
With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan. |
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| 4. |
Bake 1 1/4 hours or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. |
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| 5. |
To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with whipped cream and pecans if desired. Pass remaining sauce. Store leftovers covered in refrigerator. |
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| 6. |
Maple Pecan Glaze: In medium-sized saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.
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Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time: 1 Hour 15 Minutes
Servings: 12
Prep. Time: 25 Minutes
Utensils: 9 inch Springform Pan
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